I talk to cookbook authors every single week, and over the last 121 conversations, I’ve heard a lot of different meal planning advice. Some folks find that the structure is supportive, making it possible to eat good food even during really stressful weeks. Removing decisions from busy days can make a huge difference in how it feels to be in charge of your household’s dinner plans.
But one question has come up in both Monday’s chat with Alex MacLaren and today’s episode with Steel Russell of The 99% Cooking Club: could meal planning actually be making your groceries more expensive?
The answer, of course, depends on how you meal plan.
If the first step of your planning process is doing inventory on your pantry and fridge, you might not have to go to the store at all.
If you create a plan that involves cooking a large portion of something affordable that you can use multiple ways throughout the week, you can streamline your grocery list. (You can get some of these one-meal-leads-into-the-next ideas for pork shoulder, chicken, and beans in this dinner ideas resource)
But if you’re starting by selecting a bunch of new recipes that don’t have any ingredient overlap, you might find yourself maxing out your credit card at the supermarket.
Steel Russell urges us to always check what’s on sale before making a meal plan. Weekly store circulars are often online, and you can design dinners based on the best deals you find.
If you just can’t scour the circulars, though, try to go to the store with a flexible mindset.
Thinking about pasta on Monday, for example? You might have an idea of what sauce you’ll make, and which protein you prefer, but you’ll save money if you “just go and see what’s on sale and use that with the pasta,” Steel says. “See if it works. It probably will.”
“Planning’s great.” Steel advises. “It’s going to keep you from buying things you don’t need. But at the same time, don’t be so concerned about the individual ingredients. Learn how to substitute certain things.”
The only way to learn how to do that, Steel says, is “by trying to do that.” You’ve gotta be a little fearless.
Think of your meal plan as a rough outline, he says, but “don’t fall in love with anything.”
Below, you’ll find Steel’s recipe for budget-friendly one-pot orzo with Italian sausage and peppers. To hear the story of the moment in Steel’s rehab experience that shaped The 99% Cooking Club, tune into this week’s podcast episode.
Inspired by Steel’s efforts to help ease grocery costs for people who are struggling, today’s giveaway is a fundraiser.
To enter to win a one-year subscription to The 99% Cooking Club and The Dinner Plan, just make a donation in any amount to The RC Fund or the charity of your choice that’s feeding people right now, then leave a comment below letting us know where you’ve donated. Comments must be received by end of day Wednesday, August 26.
Can’t make a donation right now? You can enter the giveaway by sending in a “what’s in my fridge right now” voice memo for us to play on The Dinner Plan podcast. We’ll come up with a dinner idea just for you based on what you have around. Follow the instructions here by end of day Wednesday, August 26.
Winner will be alerted by Substack DM and email. 18+, giveaway not sponsored or administered by Substack. Ends Wednesday, Aug 26, 2026. Commissions from affiliate links in this newsletter help to keep this project going.
Christian Petroni’s Parm to Table (Bookshop here)
Alex Guarnaschelli’s Italian American Forever (Bookshop here)
Find Ajinomoto at your local grocery store, and stocked in bulk at your nearest Costco.
Made In Cookware: Visit madein.cc/dinnerplan to unlock your discount offer.
Find MaraBela Alcohol-Free Sparkling Tea at MaraBelaTea.com
Find Straus Family Creamery’s organic ice cream at Whole Foods nationwide or at strausfamilycreamery.com.
Reprinted with permission from The 99% Cooking Club by Steel Russell.
Serves: 4-6
Estimated Time: 30 min
1 lb Italian sausage
2 bell peppers, sliced
1 medium onion, sliced
3 cloves garlic, minced
1 cup dry orzo
1 cup chicken broth
28 oz crushed tomatoes or tomato sauce (one can)
½ cup heavy cream
1 cup shredded mozzarella
¼ cup grated parmesan
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and pepper
To serve: garlic bread
Heat a large skillet or deep pan over medium-high.
Once your pan is hot enough, cut open the casing of your sausage and rip off little chunks and plop ‘em in there. (Personally, I prefer this to slicing them in the casing. It gives them a lovely texture and allows the flavors to get more incorporated into the dish.)
Then add in your onions and peppers and mix the shit. Sauté them for 4-5 minutes or until the peppers are softened and the onions are see-through.
Add minced garlic and red chili flakes and sauté until you can smell it (about 30 seconds).
Stir in dry orzo and toast for 1 minute. (Toasting your orzo gives it a really nice warm flavor note, adding depth to your dish.)
Add in your chicken broth, crushed tomatoes, Italian seasoning, salt, and pepper. Mix the shit.
Bring to a simmer, then reduce heat to medium-low.
Cook uncovered 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed. (Orzo gets sticky, so make sure you don’t forget to stir it.)
Lower heat. Stir in heavy cream, mozzarella, and parmesan until melted and creamy.
Optional step: hit it with the broiler to brown that cheese a bit. Serve with garlic bread.
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